Pumpernickel Bread Vegan Gluten Free Recipes

POSITIVELY PERFECT GLUTEN FREE PUMPERNICKEL

Steps:

• Mixer/Oven Method:Bring all wet ingredients to room temperature (including eggs). Mix eggs, molasses, oil and cider vinegar in a large mixing bowl. Combine dry ingredients, including yeast, in a separate bowl and whisk well. Slowly stir the dry ingredients into the wet, adding the apple cider and water last to keep the flours in the bowl while mixing. Continue to mix on medium speed until all lumps are smooth, approximately 3-5 minutes. The batter will be very wet like a cake batter, not like a typical bread dough. Meanwhile prepare one 9×5 inch bread pan and three mini loaf pans, or two 9×5 inch bread pans or one 12×4 1/2 inch Pullman bread pan by oiling well. Pour batter into pans, but do not fill more than 2/3 full. Cover with oiled parchment paper and allow to rise for 45 minutes in a warm place like an oven set to 200F then turned off. Watch to be sure the loaves do not rise above the top of the pans. Preheat oven to 350°F (static) or 325°F (convection) and bake mini loaves for 15-20 minutes, larger loaves for 35-40 minutes, removing only when internal temperature is at least 205°F and a toothpick or skewer inserted into the center of each loaf comes out clean. Allow to cool for 5-10 minutes in the pan before removing to finish cooling on a wire rack. Slice once cooled. Keep fully cooled loaves in a zip-top bag at room temperature. Bread machine method (3lb loaf):*This recipe makes a large loaf, so set your bread machine to its largest loaf setting (3lbs if that's an option). Because of the size of the loaf, a typical bread machine cycle may not bake it all the way through. Be prepared to add time at the end of the bake cycle, either on the machine if it will allow it, or by preheating your oven to 350° F and moving the bread pan to the preheated oven to add bake time. The bread may sink in the middle somewhat (I've made several of these breads in various breadmakers, and they sometimes look a little funny on the top edge (a little like bat's ears - my kids love it, actually!), but the crumb is still gorgeous and the loaf should still cook all the way through, once it's reached an internal temperature of 205 - 210° F). For those of you who have the T-fal® Breadmaker I recommend, the loaf below was baked in that machine. The gluten-free cycle does a great job and no time needs to be added. Bring all wet ingredients to room temperature, whisk together, then pour into the bread pan. Whisk together dry ingredients (except for yeast) in a separate bowl, then pour on top of the wet ingredients in the pan. Make a well in the center with your finger, then pour in yeast. Set bread maker to gluten-free bread setting, OR, if your machine does not have a gluten-free setting, use "Dough" setting or a setting for mixing and rising only. Do not let the machine "punch-down" the bread or set for second rise. After rising, set machine to "Bake" for 60 minutes. Remove only when the bread has come to an internal temperature of 205-210°F. If necessary, add bake time to the bread machine or when finished the bread machine cycle, finish baking in an oven preheated to 350°F. Leave bread in the pan for 5-10 minutes before inverting gently to remove. Finish cooling on a wire rack and slice when cooled. Keep fully cooled loaves in a zip-top bag at room temperature.

PUMPERNICKEL BREAD (VEGAN & GLUTEN FREE!)

Steps:

• Add the flour blend, cocoa, brown sugar, onion powder, instant coffee, and caraway seeds to a large mixing bowl. Stir together.
• Make a well in the flour mixture. Add the sugar and yeast to the well.
• Warm the seltzer water in the microwave until it is 118 degrees Fahrenheit. (Be sure to stir before checking the temperature as hot spots can occur.) Pour the warm seltzer water into the well. Let stand for about five minutes, until nice and bubbly.
• Stir together with a sturdy spatula or a large spoon. (The dough will be quite firm.) Add the molasses, vinegar, salt, and vegan butter, but do NOT stir them in yet.
• Place the bowl into the clean plastic bag, twist the bag to close it, and tuck the end under the bowl. Place the bowl (inside the bag) in a warm place to rise. (You want the room temperature to be at least 70 degrees Fahrenheit, and no warmer than 85 degrees Fahrenheit.) If your house is cooler than 70 degrees, you can use your oven with the light turned on, but check the temperature inside to be sure it isn't above 85 degrees. Set a timer for 30 minutes.
• After 30 minutes, undo the bag and fold it back. The dough will be puffy. If you are using a hand mixer with dough hooks, beat on high speed for three minutes. If you are using a stand mixer with a paddle attachment, beat on medium-high speed for two minutes. Stir with a sturdy spatula to be sure that any bits missed by the mixer are blended in. Scrape down the bowl.
• Now, the directions begin to differ. If you are making a braided loaf or sandwich rolls, you will put the bowl back in the bag for an hour for a second rise, then follow the shaping and baking directions on the links provided (including adding additional flour if needed, which can be done either before the second rise or before shaping.)
• If you are making a sandwich loaf, however, you will transfer the dough now to a greased and floured loaf pan (without a second rise before shaping). I prefer to use a 9″ x 4″ Pullman pan with straight sides, but you can use any 8.5 to 9 inch loaf pan. Place the filled pan in the bag, and let the dough rise until it is doubled. Your dough will only need to rise for 15 to 20 minutes if your room is 85 degrees Fahrenheit, but will need 30 to 45 minutes if your room is 70 degrees Fahrenheit, and somewhere in between if your room temperature is in the middle.
• Preheat your oven to 400 degrees Fahrenheit while it is rising. (You will not be able to use it as a place for rising your dough this time.) Place the shallow pan on a lower rack and add about a 1/4″ layer of water. Keep an eye on the water level if your rising time is over 30 minutes as you may need to add more. Before your dough is fully risen, be sure there is still at least a 1/8″ layer of water in the shallow pan. If you have to add more, you will need to allow it to get hot and produce steam before baking the bread.
• Once the dough has doubled, remove the pan from the bag, and place it in the 400 degree Fahrenheit oven that is now nice and steamy. As soon as you close the door, turn the heat down to 375 degrees Fahrenheit. Bake for 60 minutes. You only need steam for the first 10 to 15 minutes of baking time, so don't add more water while the bread is in the oven, even if the pan runs dry while it is baking. It also doesn't matter if there is still water left in the pan the entire baking time. Don't open the oven door once the bread is in until it is done!
• Immediately, turn the baked loaf out on its side onto a cooling rack. Set a timer for 10 minutes. (Keeping the hot loaf on its side prevents caving of the sides.) After 10 minutes, turn the loaf onto its opposite side. Set a timer for 15 minutes, then flip back. Set a timer for 20 minutes, and flip again. Finally, set a timer for 30 minutes, and then flip one last time. When that timer goes off, turn the loaf right-side up. Let it cool completely before slicing!
• Once your loaf is completely cooled, slice as desired. Freeze any slices that you won't eat the same day in a Ziploc bag. To defrost slices, place them in the microwave (out of the bag) and heat for 45 seconds at 50% power. Turn the slices over, then heat for another 45 seconds at 50% power. Repeat if not fully defrosted.

GLUTEN FREE PUMPERNICKEL BREAD

Steps:

• In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the milk. Set aside to foam, about 5 minutes. Generously grease a French bread pan or a 5x9 loaf pan.
• In the large bowl of a heavy-duty stand mixer, combine all the remaining ingredients except for the egg wash. Add the remaining sugar and yeast mixture and beat on low speed just until blended. Then beat on medium speed for 30 seconds, scraping down the sides with a rubber spatula, if necessary. The dough will be soft.
• Divide the dough in half and place in the prepared pans. Smooth each half into a 10-inch long with a wet rubber spatula, or wet hands. Brush the top of each loaf with the egg wash for a nice crust. Make three diagonal slashes (1/8 inch deep) in the top of each loaf so steam can escape durning baking.
• Place on the middle rack in a cold oven. Set the oven to 425?F and bake until nicely browned. 30-35 minutes. ( sometimes longer ).
• Remove the bread from the pans and let cool completely on a wire rack. Slice and enjoy.